Antipasti
Members recipe
Fresh Herb Tabbouleh Cups
Bulgur, parsley, and mint tossed with lemon and olive oil, served in crisp lettuce cups.
Level: Easy
Chef tested
Printable
Method preview
- Soak bulgur in hot water for 15 minutes until tender, drain well.
The rest of this recipe is for members.
Join Vino Santo Bistro to unlock the full ingredient list, 3 more method steps, and the complete library of 95 chef-tested recipes. Your first 30 days are on us.
- Unlimited access to every recipe, including the global and advanced ones.
- Printable meal plans and step-by-step technique notes.
- 10-20% off everything in the kitchen store.
- Cancel any time in a click. No hidden fees.
From the same category
You might also cook
Antipasti
Classic Antipasto Platter
A grazing board of cured meats, marinated olives, artichokes, and sharp pecorino arranged for the table.
Antipasti
Roasted Beet and Whipped Goat Cheese Crostini
Sweet roasted beets meet tangy whipped goat cheese on a charred baguette, finished with honey and thyme.
Antipasti
Vietnamese Summer Rolls with Basil
Rice paper wrappers bundle shrimp, vermicelli, carrot, and a jungle of herbs - our lightest starter.